Coffee and lamb together isn't the first thing that comes to mind when you want to host dinner but TRUST US, this meal will be memorable!
Note: this recipe requires red wine to make the sauce. In high temperatures, the alcohol content is burned off and only the beautiful flavour remains. Nevertheless, you can substitute for a non-alcoholic version. We recommend using Hardys Brave New World Shiraz.
Method
- Preheat fan forced oven to 200˚C. In a small bowl, stir together Belly Bump Coffee grounds, minced thyme, minced rosemary, chipotle chilli powder, pepper, and salt until combined.
- Rub both racks evenly with the rub. Heat vegetable oil in a large cast iron skillet over medium-high heat. Sear on both sides, about 1 minute per side.
- Place skillet in the oven and roast until internal temperature is 60˚C. This should take about 20 to 25 minutes. Let lamb rest for about 5 to 10 minutes before slicing.
- While the lamb is roasting, make the red wine sauce. In a medium saucepan, heat the olive oil over medium-high heat. Once hot, add garlic and brown slightly, about 1 minute.
- Stir in cornstarch until garlic is coated. Pour in wine and beef stock, whisking to combine. Allow mixture to cook and reduce by half, about 5 to 7 minutes.
- Stir in butter and rosemary. Once the butter has melted, season with salt and pepper to taste.
- Keep warm over low heat.
- Serve lamb with warm sauce. Enjoy!